Lemon Zucchini Bread

Why You’ll Love This Recipe

Lemon Zucchini Bread is a moist, tender loaf that perfectly balances the bright zing of lemon with the subtle earthiness of shredded zucchini. It’s an ideal way to use up summer zucchini and makes for a refreshing twist on traditional quick bread. Whether served for breakfast, brunch, or dessert, this lightly sweet and citrusy bread is sure to impress with its vibrant flavor and soft crumb.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
baking powder
baking soda
salt
eggs
granulated sugar
vegetable oil
vanilla extract
lemon zest
lemon juice
shredded zucchini
confectioners’ sugar (for optional glaze)
milk (for glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, beat the eggs, sugar, and oil until smooth. Stir in the vanilla, lemon zest, and lemon juice.

Gently fold the dry ingredients into the wet mixture until just combined.

Stir in the shredded zucchini until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the optional glaze, mix confectioners’ sugar with a splash of milk and a little lemon juice. Drizzle over the cooled loaf.

Servings and timing

This recipe yields 1 standard loaf (about 8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add poppy seeds for texture and a fun visual touch.
Use lime instead of lemon for a tropical twist.
Add chopped nuts or white chocolate chips for added richness.
Swap some of the flour with whole wheat for a heartier version.
Top with candied lemon peel for presentation.

storage/reheating

Store Lemon Zucchini Bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days for longer shelf life.
Freeze slices wrapped in plastic and foil for up to 2 months.
To reheat, microwave individual slices for 10–15 seconds or warm in a toaster oven.

FAQs

Can I use yellow squash instead of zucchini?
Yes, it works just as well and blends in visually with the lemon.

Do I need to peel the zucchini?
No, just wash and shred it—no peeling required.

Will the bread taste like zucchini?
No, the zucchini adds moisture without a strong flavor.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend for baking.

Can I reduce the sugar?
Yes, but the flavor and texture may be affected slightly.

Should I squeeze the moisture out of the zucchini?
Lightly blot it if very wet, but don’t squeeze it dry—it helps keep the bread moist.

Can I double the recipe?
Absolutely—just use two loaf pans and bake side by side.

Does it need the glaze?
No, it’s delicious without it, but the glaze adds a sweet-tart finish.

Can I use olive oil?
Yes, light olive oil works well and adds a subtle depth.

Is this bread suitable for freezing?
Yes, it freezes beautifully in slices or as a whole loaf.

Conclusion

Lemon Zucchini Bread is a bright, moist, and flavorful quick bread that brings a fresh citrus twist to a classic recipe. Whether you’re enjoying it fresh out of the oven or saving slices for later, it’s a delightful way to make the most of seasonal produce with minimal effort. Perfect for breakfast, snacking, or gifting!

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